Lemon Ricotta Cookies

I know. I know I know I KNOW.

It’s Tuesday and where the heck was I and did you happen to watch Game of Thrones? Holy Lord.

You see how I just diverted your attention away from the fact that I’ve been absent for a few days.

Listen, we moved into our house over the weekend and I haven’t even had internet, okay?  Also, I’ve had a lot of work to do.  You know, the kind people pay me to do. But I thought of you, every, let’s call it hour.  Really I had a serious case of the guilts.

Technically I could have gone to a coffee shop to write and tell you I’m alive amid the boxes.  And I felt the guilt but then I realized there are probably only 4 of you who noticed I was gone.  So I can text the 4 of you an apology and we can call it even, sound good?


Still mad? Ok, I made you cookies.  They are lemon and light and fluffy and they taste pretty awesome.

Getting better? Okay. Well, have another.


Lemon Ricotta Cookies

By Whitney, June 4, 2013

Lemon Ricotta Cookies



Sift together salt, baking powder and flour.  Set aside.  Beat the butter and sugar together until light and fluffy, about 3 minutes.  Add eggs 1 at a time until incorporated.  Combine lemon juice and zest, and ricotta with butter and sugar.  Add sifted flour mixture until just comes together. Using an ice cream scoop, evenly place cookie dough on parchment lined baking sheet.  Bake for 15 minutes at 350.  Allow to cool and then glaze. To make glaze, whisk together powdered sugar, lemon juice and zest until lumps are gone.  If it is too thick, add more lemon juice.  If it is too thin, add more powdered sugar.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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